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The Journal of Cell Biology, ISSN 0021-9525, 8/2010, Volume 190, Issue 3, pp. 285 - 296
Taste buds are aggregates of 50–100 polarized neuroepithelial cells that detect nutrients and other compounds. Combined analyses of gene expression and... 
Taste buds | Receptors | Neurons | Umami | Neuroglia | Cellular receptors | Cell membranes | Review | Cells | Gustatory perception | Taste cells | ACID TASTE | INDIVIDUAL-DIFFERENCES | III CELLS | BITTER-TASTE | CHORDA TYMPANI NERVE | RECEPTOR-CELLS | UMAMI TASTE | ORBITOFRONTAL CORTEX | OROSENSORY DETECTION | TRANSIENT RECEPTOR | CELL BIOLOGY | Physiological aspects | Taste | Genetic aspects | Reviews
Journal Article
2014, Arts and traditions of the table : perspectives on culinary history, ISBN 0231537581, xiv, 263 pages
In the West, we have identified only four basic tastes--sour, sweet, salty, and bitter--that, through skillful combination and technique, create delicious... 
Biotechnology | Food Analysis | Composition | Cooking | Food Technology | Analysis | Umami (Taste) | Flavor | Food | Industry & industrial studies | Technology | Sociology | Business
Book
Trends in Food Science & Technology, ISSN 0924-2244, 06/2019, Volume 88, pp. 429 - 438
Journal Article
Meat Science, ISSN 0309-1740, 11/2016, Volume 121, pp. 365 - 374
The aim of this study was to evaluate umami-related components and their evolution in Canadian pork destined for the Japanese market. Export quality pork loins... 
Chilled | Export | Taste | Umami | Ageing | Pork
Journal Article
Chemical Senses, ISSN 0379-864X, 2018, Volume 43, Issue 8, pp. 645 - 653
Journal Article
European Journal of Clinical Nutrition, ISSN 0954-3007, 06/2019, Volume 73, Issue 6, pp. 966 - 966
Kouzuki et al. (2019) [1] examined the effect of continuous MSG ingestion on cognitive function and dietary score in patients with dementia. From their... 
Dementia disorders | Glutamic acid | Monosodium glutamate | Umami | Cognitive ability
Journal Article
Appetite, ISSN 0195-6663, 11/2019, Volume 142, p. 104376
The neuropeptide neuromedin U (NMU) known for its role in appetite, feeding and energy balance could be involved in the control of food choice and taste... 
Food preferences | Neuromedin U | Neurology | Obesity | Genetics | Umami
Journal Article
Journal Article
Food Bioscience, ISSN 2212-4292, 12/2019, Volume 32, p. 100468
is famous for its delicious taste and consumption is increasing since eating pufferfish became legal in China in 2016. Boiled and steamed and were analyzed for... 
Takifugu rubripes | Equivalent umami concentration | Taste activity value | Takifugu obscurus | Umami | Pufferfish
Journal Article
绍兴文理学院学报, ISSN 1008-293X, 2017, Volume 37, Issue 2, pp. 106 - 111
... 
鲜味 | umami | delicious
Journal Article
Scientific Reports, ISSN 2045-2322, 12/2018, Volume 8, Issue 1, pp. 3604 - 8
GourdBase is an integrative data platform for the bottle gourd to examine its multifarious intuitive morphology and annotated genome. GourdBase consists of six... 
WATERMELON CITRULLUS-LANATUS | TOMATO FRUIT | PLANT | MULTIDISCIPLINARY SCIENCES | LOCI | DIVERSITY | TRAITS | UMAMI TASTE | Quantitative trait loci | Genotype & phenotype | Molecular modelling | Plant breeding | Nucleotide sequence | Umami | Genomes | Gene mapping
Journal Article
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, ISSN 0021-8561, 10/2015, Volume 63, Issue 39, pp. 8694 - 8704
Sensory screening of a series of naturally occurring N-cinnamoyl derivatives of substituted phenethylamines revealed that rubemamine (9, from Chenopodium... 
cinnamic acid phenethylamides | ACID | umami receptor | umami | FOOD SCIENCE & TECHNOLOGY | RECEPTOR | SWEET | SUBUNITS | STEMS | PRODUCTS | flavor modulators | AGRICULTURE, MULTIDISCIPLINARY | human sensory | CHEMISTRY, APPLIED | AMIDES | CONSTITUENTS
Journal Article
Food Research International, ISSN 0963-9969, 06/2018, Volume 108, pp. 144 - 150
Four umami peptides were separated and purified by ultrafiltration, gel filtration chromatography and identified by ultra-performance liquid chromatography... 
Umami taste | Amino acid sequence | Silkworm pupa hydrolysate | Peptide | Umami-enhancement | PROTEIN | FOOD SCIENCE & TECHNOLOGY | OLIGOPEPTIDES | SWEET | IDENTIFICATION | MS/MS | SER-LEU-ALA | FERMENTATION | Dichloropropane | Peptides | Monosodium glutamate | Chlorides | Liquid chromatography | Glycine | Glutamate
Journal Article
Current Pharmaceutical Design, ISSN 1381-6128, 2014, Volume 20, Issue 16, pp. 2669 - 2683
Journal Article
by Cai, WJ and He, S and Liang, XF and Yuan, XC
SCIENTIFIC REPORTS, ISSN 2045-2322, 05/2018, Volume 8, Issue 1, pp. 6934 - 15
Although previous studies have indicated importance of taste receptors in food habits formation in mammals, little is known about those in fish. Grass carp is... 
POLYMORPHISMS | EVOLUTION | MULTIDISCIPLINARY SCIENCES | GUT | FISH | TASTE RECEPTOR T1R1/T1R3 | SWEET | SENSATION | UMAMI TASTE | GENOME | Taste receptors | Transcription | Intestine | Umami | Gene regulation | DNA methylation | Food preferences | Amino acids | Fish | Mutation | Deoxyribonucleic acid--DNA
Journal Article